Study of the volatile profile characteristics of longan during storage by a combination sampling method coupled with GC/MS

Abstract

BACKGROUND: Longan (Dimocarpus longan Lour.) is a kind of subtropical fruit, but it has a very short shelf life under normal ambient conditions. In this work, a combination sampling method, including headspace solid phase micro-extraction (HSSPME), simultaneous distillation extraction (SDE) and steam distillation (SD), was used to study the volatile profile characteristics of longan at the fresh and deteriorated storage phases followed by gas chromatography-mass spectrometry (GC-MS) detection. The study would provide a method for investigating the volatile profile characteristics of longan during storage and some helpful clues for quality discrimination.

Identification of key odor volatile compounds in the essential oil of nine peach accessions

“…Our results help to define peach/nectarine main key odorants as specific targets for the improvement of peach/nectarine aromatic bouquet and will help in selecting specific odor‐rich accessions to be used in breeding programs to develop improved cultivars. Moreover, in order to gain a better description of the overall peach aroma, it would be better to combine several extraction techniques (see Zhang et al 32) with a large number of varieties (up to 50) (see Wang et al 12).…”

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics

“…All the air-dried cubeb berries samples (an amount of 100 g each) were subjected to hydro-distillation using a Clevenger-type apparatus to extract essential oil using the reported methods with some modifications [ 20 , 32 ]. The Clevenger-type apparatus consisted of a 2000 mL glass flask, a vertical tube, a condenser, a measuring tube with stopcock, and a return tube.…”

Physico-chemical properties of longan fruit during development and ripening

“…The most noticeable alterations mainly contain fruit shape and size, sugar, organic acids (known as vitamin C, Vc), total soluble solids (TSS), titratable acidity (TA), polyphenol oxidase (PPO, EC 1.10.3.1), peroxidase oxidases (POD, EC 1.11.1.7) and malondialdehyde (MDA) (Zhang et al, 2008;Zheng et al, 2010). These factors are also elevated during post-harvest quality and shelflife of longan fruit (Tian et al, 2002;Shi et al, 2013).…”